John Myers
Spaghetti with Small, Sophisticated Tomato Sauce
The perfect spaghetti with small, sophisticated tomato sauce recipe with a picture and simple step-by-step instructions.
- 1 tsp Butter
- 2 tbsp Olive oil
- 1 Medium onion
- 1 Fresh, large clove of garlic
- Sugar, salt, pepper to taste
- 2 shot Red wine
- 1 tsp Tomato paste
- The tomato essence of about 2 kilos of fresh tomatoes
- 1 kl. bunch Fresh parsley
- First of all: I explain the essence of the tomato sauce, so to speak, the basis, in another recipe. Heat the butter together with the olive oil in a small saucepan, stir in a dash of red wine and let the liquid reduce slightly.
- First cut the onion into small, fine cubes; Likewise, the garlic clove, mix both and put in the pot, spicy until lightly roasted, fry and don’t forget to stir.
- Stir in a pinch of black pepper and a larger pinch of sugar (sugar will then strengthen the taste of the tomato). Now reduce the heat and let everything simmer.
- Mix the teaspoon of tomato paste with a little boiling water and add to the sauce. Now you can add another small shot of red wine, let everything simmer gently for about 10 minutes while stirring constantly. Season again with sugar, possibly also add salt.
- When everything is well mixed and heated, add the tomato essence (recipe for this elsewhere, as already mentioned) and stir everything well and heat.
- When the desired consistency has been reached (see Figure 4), add plenty of freshly cut flat parsley to taste and serve immediately with the firm (al dente) spaghetti.
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